Fudgy Avocado Brownies with Avocado Frosting

This recipe was absolutely AMAZING. As other reviewers suggested, I nixed the oil completely. I also only used 1 cup of brown sugar and no salt ("healthy" brownies) and I used almond milk instead of soy. HEAVENLY. I only recently started cooking vegan, so I know what normal brownies taste like. These are comparable if not better! And less guilty! They're perfectly flavored, extremely moist but not too heavy, and delightfully fudgey. I could rave on! Mine are only 245 calories a brownie. I will definitely be making these again!!!!

I wasn't necessarily lookin for a vegan recipe, but was very interested in trying it with avocado. I read the reviews and omitted the oil all together. I made a few changes only for personal preference. Since I wasn't necessarily looking for a vegan recipe I used unbleached white flour instead of the whole wheat. I used dark brown sugar and cut it in half, instead of white sugar and I used butterscotch chips instead of chocolate. Im not sure how these changes affected this being vegan, but they were so delicious that everyone ate all my brownies. I am looking forward to experimenting with different flavors.

Fudgy Avocado Brownies with Avocado Frosting

INGREDIENTS

300 g dark chocolate (chopped or chips)

2 tbsp Coconut oil

2 medium hass avocados, pitted and peeled

1/2 cup honey or maple syrup

1 tsp vanilla extract

3 eggs, at room temperature

1/2 cup cocoa powder

1/2 cup less 1 Tbsp. coconut flour

For the Avocado Frosting

One medium sized hass avocado, pitted and peeled

3 Tbsp unsweetened cocoa powder

3 Tbsp maple syrup

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.

Melt the chocolate, stirring until smooth then remove from heat and set aside.

Place the avocado into a food processor or blender and process/blend until smooth.

Stir the avocado, honey and vanilla extract into the cooled chocolate.

Next, add the eggs, one at a time, making sure each is well mixed before adding the next.

Stir in the coconut flour and cocoa powder until the batter is smooth.

Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

Bake for 12-15 minutes or until the top is firm to the touch.

Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.

Process/Blend, scraping down the sides as needed until very smooth.

Add more cocoa powder or maple syrup if needed to taste.

Spread over completely cooled brownies.

Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.